GRILLED QUAIL WITH BRIOCHE, FOIE GRAS, AND ROSE GERANIUM SAUCE
Provided by Food Network
Categories dessert
Time 2h2m
Yield 4 main-course servings, or 8 appetizer servings
Number Of Ingredients 23
Steps:
- Marinate the quail in olive oil, thyme, and sage for at least 2 hours, up to overnight, in the refrigerator.
- Preheat a grill. Preheat the oven to 400 degrees F.
- Remove the quail from the marinade and season with salt and pepper. Place the quail, breast-side-up, on a medium hot grill. Cook for 3 minutes, then turn over so the breast-side is down, and cook for 2 minutes. Then lift and adjust position on the grill to create an "x" mark on the breast. Finish cooking for about 4 minutes, about 8 to 9 minutes total cooking time.
- While the quail are cooking, sear the foie gras in a dry, medium-hot pan. Place in the oven for 4 minutes. Remove from the oven, place the foie gras on a cutting board and slice into 8 pieces. Lightly toast the brioche, place a piece of foie gras on each half and a quail on top. Spoon the sauce over the quail and garnish with Sweet Potato Shoestrings.
- Place the shallots, wine, and vinegar in a small pot. Bring to a boil, the reduce the heat and simmer until reduced by half. Add the stock and continue to reduce until you have about 1/2 cup of liquid left. Whisk in the jelly, then add the butter and season, to taste. The sauce should be glossy and syrupy, but not too sweet. Add a drop of vinegar, to balance, if necessary. Set aside and keep warm.
- Bake the sweet potatoes until very soft. Let cool. Peel and weigh out 12 ounces. Put the sweet potatoes in the bowl of an electric mixer. Using a paddle, mix for 2 minutes on medium speed or until mashed. Then add egg, milk, and yeast and mix for 1 minute. Add the rest of the dry ingredients and mix for 6 minutes on medium speed. Let rest for 15 minutes.
- Preheat the oven to 325 degrees F. Add the cold butter in stages on speed 2. Mix for 6 to 8 minutes to smooth out the brioche, until it does not stick to the sides of the bowl. Divide into 2-ounce balls and place in muffin tins or brioche molds. Let rest in a warm place for 1 1/2 hours. Brush with egg wash and bake until golden brown, about 10 minutes.
- Preheat a fryer to 325 degrees F. Add the potatoes and fry until crispy. Drain on paper towels and season with salt.
QUAILS ROASTED WITH BACON AND FOIE GRAS
Provided by Molly O'Neill
Categories dinner, roasts, main course, side dish
Time 40m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Rinse the quails and pat them dry. Use poultry shears or a sharp knife to cut away the feet and any extra neck skin. Season them inside and out with salt and pepper.
- Preheat the oven to 425 degrees. Cut the foie gras into 8 equal pieces. Place a small amount of each piece into the cavity of each bird, and place the remainder on the breast of each bird. Wrap two strips of bacon tightly around each bird to hold the foie gras in place, securing the bacon with kitchen string or toothpicks if necessary.
- Place the wrapped quails, breast-side up, on a roasting pan fitted with a rack and roast for 20 minutes, or until the bacon is crispy and the juices from the bird are rosy and no longer red. Remove from the oven, cover with foil and let cool for 5 minutes before serving. Serve with the cranberry relish.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 24 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 0 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 516 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST QUAIL STUFFED WITH FOIE GRAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.
- Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.
- Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.
- Recommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le clerc
QUAIL STUFFED WITH FOIE GRAS
Categories Dinner Game Winter Braise Quick & Easy
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F
- Season quail, stuff with foie gras and wrap with bacon secure bacon with toothpick
- In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot.
- Add quail and cook until golden on all sides.
- Transfer to oven and roast 15 minutes. Transfer quail to a serving dish.
- Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan.
- Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter.
- Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil.
GRANDMA'S QUAIL
My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.
Provided by Jen Lee
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
- Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
- Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
- Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Nutrition Facts : Calories 779 calories, Carbohydrate 25.3 g, Cholesterol 206.4 mg, Fat 49.9 g, Fiber 0.9 g, Protein 54.2 g, SaturatedFat 15.6 g, Sodium 248 mg, Sugar 0.2 g
More about "quails roasted with bacon and foie gras food"
HOUSE & HOME - MIMI THORISSON'S QUAIL STUFFED WITH …
From houseandhome.com
Estimated Reading Time 2 mins
DEBONED ROAST QUAIL STUFFED WITH FOIE GRAS RECIPE : SBS …
From sbs.com.au
FIG AND FOIE GRAS QUAILS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
10 BEST GRILLED QUAIL WITH BACON RECIPES | YUMMLY
From yummly.com
MOSAIC OF QUAIL AND FOIE GRAS RECIPE - GREAT BRITISH …
From greatbritishchefs.com
ROAST QUAIL STUFFED WITH FOIE GRAS - BIGOVEN.COM
From bigoven.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory Main DishCalories 473 per serving
ROAST QUAIL FARCIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
10 BEST GRILLED QUAIL WITH BACON RECIPES | YUMMLY
From yummly.com
FOIE GRAS RECIPES - NYT COOKING
From cooking.nytimes.com
ROASTED QUAIL | CUISINE TECHNIQUES
From greatchefs.com
QUAIL ROASTED WITH BACON AND FOIE... - SISTERS EAT FREELY | FACEBOOK
From facebook.com
FOIE GRAS RECIPES - COOKING WITH FOIE GRAS | D'ARTAGNAN - NULL
From dartagnan.com
ASTRAY RECIPES: ROAST QUAIL STUFFED WITH FOIE GRAS
From astray.com
WORLD’S FOREMOST ROYAL MENU COLLECTOR REVEALS KING’S CORONATION …
From theguardian.com
QUAIL RECIPES & SQUAB RECIPES | D'ARTAGNAN - NULL
From dartagnan.com
ROASTED BRAYS QUAIL AND FOIE GRAS - SPORTING CLASSICS DAILY
From sportingclassicsdaily.com
QUAILS ROASTED WITH BACON AND FOIE GRAS - DINING AND COOKING
From diningandcooking.com
3 WAYS TO COOK QUAIL - WIKIHOW
From wikihow.com
ROAST QUAIL WITH FOIE GRAS & GRAPES RECIPE | D'ARTAGNAN
From dartagnan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love